John Myers
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Spicy Chicken Legs with Fennel, Tomato and Potato Vegetables
The perfect spicy chicken legs with fennel, tomato and potato vegetables recipe with a picture and simple step-by-step instructions.
Chicken legs
- 4 Chicken legs
- 100 g Soft butter
- 1 tbsp Lemon zest
- 1 tsp Fennel seeds
- 2 Cloves of garlic, grated
- 2 tbsp Whiskey
- Currant salt
- Black pepper from the mill
Fennel-Tomato-Potato-Vegetables
- 2 Fennel bulbs
- 1 Red Onion, finely diced
- 2 Garlic cloves, thinly sliced
- 1 Can Peeled tomatoes
- 1 tbsp Raw cane sugar
- 100 ml Noilly Prat
- 150 ml Vegetable stock
- 500 g Potatoes, diced
- Salt
- Black pepper from the mill
- Oil
Chicken legs
- Mix the softened butter with the lemon zest, the grated garlic and the fennel seeds well and season with the currant salt and pepper and then stir in the 2 tablespoons of whiskey.
- On the chicken drumsticks, loosen the skin extensively at one point with your finger and put a piece of seasoned butter under the skin and distribute it well – with pressure from the outside with your fingers. Put the chicken drumsticks in an oiled ovenproof dish and bake in the oven at 180 degrees for about 45 minutes.
Fennel, tomato and potato vegetables
- Remove the fennel greens from the fennel bulbs, chop them finely and set aside. Then drain the fennel bulbs and cut them into cubes.
- Heat some oil in a pan and fry the onion and garlic until translucent. Then add the fennel and sugar and roast for about 5 minutes while turning. Then deglaze with the Noilly Prat and reduce it almost completely and then add the vegetable stock and reduce it to about half as well.
- Now add the peeled tomatoes and mash a little with the wooden spoon and season everything with salt and pepper. Put the lid on the saucepan and turn the stove on to the lowest setting and let everything simmer for about 1.5 hours. Possibly add a little poultry stock from time to time.
- Then add the potato cubes and simmer for another 20 minutes. Finally, season again to taste and fold in 2/3 of the fennel greens.
completion
- Place the chicken drumsticks on the plate, serve the vegetables and sprinkle with fresh fennel greens.
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